Bacon and Bison Low Carb Pizza

  • U Serves 4 People
  • P Prep: 00:15
  • P Cook: 00:30
Bacon and Bison Low Carb Pizza

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)


Amount Per Serving


Calories 449

Calories from Fat 310


% Daily Values*


Total Fat 34.42

52.95%


Saturated Fat 18.79

93.95%


Polyunsaturated Fat 1.63


Monounsaturated Fat 9.85


Cholesterol 243.88

81.29%


Sodium 805.19

33.55%


Potassium 178.31


Total Carbohydrate 5.18

1.73%


Dietary Fiber 0.62

2.48%


Sugars 2.19


Protein 29.65


Vitamin A 7.75%

Vitamin C 4.19%


Calcium 48.13%

Iron 10.25%


* Nutritional Values are estimated and may vary

³ Description

FINALLY a way to enjoy one of the most popular fattening dishes of all...pizza! This low carb deep dish pizza is as close to the real thing as it gets! With the only carbs coming from the marinara sauce, this is the ultimate keto meal that is ideal for anyone on a low carb diet! Iv'e tried various forms of low carb pizza recipes from using cauliflower for the pizza crust to tofu for the pizza crust and this is the best deep dish low carb pizza recipe yet! (I will be making a thin crust pizza using cauliflower soon enough so stay tuned!) This crust is made with cheese, cream cheese and eggs and no it does not taste the least bit eggy! You can feel free to choose your toppings of choice but the bison and bacon combination I used was a hit!

² Ingredients

   

q Directions

1. Preheat oven to 375 degrees

2. Beat together cream cheese and eggs in a bowl

3. Add cream, parmesan cheese, and spices and mix again.

4. Spray a circular pan with non-stick cooking spray and sprinkle the Mexican cheese into the dish

5. Pour the egg mixture over the cheese

6. Bake for 15 minutes and let stand for 5 minutes (while the pizza is in the oven, cook and crumble the buffalo and bacon)

7. Spread on pizza sauce, mozzarella cheese buffalo and bacon

8. Place the pizza back in the oven and bake until its bubbly and browning (about 15 minutes)

9. LET COOL for at least 10 minutes before cutting. Patience is a virtue! If you cut it while its still too hot youll have a mushy and messy pizza!

Recipe Provided by @hardcoreainsley

U More Recipes By @hardcoreainsley:

Chewy Protein Bar Low Carb Protein Pancakes Lemon-Lime Sugar-Free Protein Slushy Keto Bacon and Egg Lasagna With Ground Buffalo Recipe

c 10 Comments

To comment please sign in or register for a free account

Shyam


The Most Complete Muscle Cookbook And Nutrition Guide For Bodybuilding & Fitness With Over 200 Muscle Building Recipes bit.ly/2jNtz6P

Shyam


The Most Complete Muscle Cookbook And Nutrition Guide For Bodybuilding & Fitness With Over 200 Muscle Building Recipes

Shyam


The Most Complete Muscle Cookbook And Nutrition Guide For Bodybuilding & Fitness With Over 200 Muscle Building Recipes bit.ly/2jNtz6P

Shyam


The Most Complete Muscle Cookbook And Nutrition Guide For Bodybuilding & Fitness With Over 200 Muscle Building Recipes bit.ly/2jNtz6P

Steve


What size of circular pan works best? Am i safe to assume the standard is a 12" pizza pan?

G


Nice technique and recipe! I am from Europe, and I don't know what the mexican blend is so I used a mix of grated mozzarella, kefalotri (a greek cheese) and some breadcrumbs (i'm not in to low carb) for that cup. I also substituted some left over chicken teriyaki instead of buffalo because it was what i had lying around, and milk instead of cream. Tasted great, but now I have another three slices which I can't bite into for now. Cheers!

Chris


Your correct Taylor, it would be 1/4 of the pizza

Taylor


what would the 1 serving be? 1/4th of the pizza since it serves 4 people?

Chris


This looks awesome!

Brauns


This looks delicious! Tomorrow's meal =D

 

Scroll